Black Bottom Rum Mousse Pie

5.0/5 rating (1 votes)
  • Complexity: medium
Black Bottom Rum Mousse Pie


  • Pecans
  • Brown Sugar
  • Butter Melted
  • Chocolate Fudge
  • Vanilla Milk Chips
  • Cream Cheese
  • Railean Rsv. XO Dark Rum
  • Honey
  • Whipping Cream


  1. Crust

    1 ½ cups chopped pecans

    ¼ cup firmly packed light brown sugar

    2 tbs butter melted

    ½ cup chocolate fudge ice cream topping


    1 pkg (10oz) vanilla milk chips

    1 pkg (8oz) cream cheese (softened)

    3 tbs Railean Rsv. XO Dark Rum

    2 tbs honey

    1 cup whipping cream (whipped)

    Place pecans in a 9 inch pie plate, toast at 375 degrees for 4 minutes. In a small bowl combine brown sugar & melted butter, stir in nuts until well combined. Press mixture evenly into pie plate. Bake at 375 degrees until the sugar carmelizes (about 8-10 minutes), set aside to cool. Once cooled, spread fudge topping evenly over crust.

    Place vanilla chips in a medium microwave safe bowl, microwave on high for about 1 minute, stir; if needed microwave for 30 seconds at a time stirring well until chips are melted. Beat in cream cheese, rum and honey with an electric mixer until smooth. Chill mixture for 5 minutes. Use a whisk to gently fold the whipped cream into the cream cheese mixture. Mound the mixture into cooled crust, cover & refrigerate for at least 4 hours before serving.

    Thank you Carol Gomez!

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